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Petite Pineapple Coconut Cakes Recipe
Petite Pineapple Coconut Cakes Recipe photo by Taste of Home
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Petite Pineapple Coconut Cakes Recipe

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Defy wintry weather and transport your guests to the tropics with these beautiful, single-serving confections. Cake mix never tasted so good!—Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 9 servings

Ingredients

  • 1 cake layer from Angel Cake Ball Pops
  • 1 cup plus 3 tablespoons pineapple preserves
  • 1 teaspoon coconut extract
  • 1-1/2 cups heavy whipping cream
  • 6 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 2 cups toasted unsweetened coconut flakes

Nutritional Facts

1 cake: 601 calories, 36g fat (21g saturated fat), 110mg cholesterol, 331mg sodium, 66g carbohydrate (49g sugars, 1g fiber), 5g protein.

Directions

  1. Cut cake horizontally into two layers. Place bottom layer on a cutting board. Combine pineapple preserves and extract; set aside 3 tablespoons for frosting. Spread remaining pineapple over top of one layer. Top with remaining cake layer; cut cake into 9 squares.
  2. In a large bowl, beat cream until stiff peaks form. In another bowl, beat the cream cheese, confectioners' sugar and reserved pineapple mixture; fold in whipped cream. Spread over the top and sides of each square. Press coconut into top and sides. Refrigerate for at least 1 hour before serving. Yield: 9 servings.
Originally published as Petite Pineapple Coconut Cakes in Taste of Home Christmas Annual Annual 2012, p80


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